Fructose Free Gluten Free Gazpacho
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Learn more →Ingredients
4 servings
- 2 lbs ripe tomatoes, cored and roughly chopped
- 1 medium english cucumber (about 12 oz), peeled and roughly chopped, divided
- 1 medium red bell pepper, seeded and roughly chopped
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 small garlic clove, peeled
- 3 tbsp sherry vinegar
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- ½ tsp smoked paprika (optional)
For serving
- for serving:
- 2 tbsp extra-virgin olive oil, for drizzling
- reserved cucumber, finely diced, for garnish
Instructions
- 1
Set aside about one-quarter of the chopped cucumber (roughly 3 oz) in a small bowl to use as a garnish. Add the tomatoes, remaining cucumber, red bell pepper, garlic, sherry vinegar, olive oil, salt, black pepper, and smoked paprika (if using) to a blender.
- 2
Blend on high speed until completely smooth, about 1–2 minutes. The mixture should look uniformly pureed with no visible chunks.
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